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Our philosophy:

« The terroir speaks:
the winemaker transmits »

« We are at the service of our terroirs, we reveal it. » 

Our vineyard is made up of 60 parcels, very diverse in terms of soils, subsoils and exposures. This allows a great wealth of expressions.

We observe our soils and try to magnify them in our wines. The Earth is never dominated; we submit to it as best as possible! 

Our cultural practices are the fruit of this philosophy: Controlled natural grassing over one row out of two, very light work of the soil (to favor the work of the earthworms and living organisms of the soil!), natural conduct of the soil, sowing of green fertilizers according to the needs of the vine and soil, etc.

Harvest of Meadowsweet by Lydie & Marine
Seeds of green manure

Our interest in the geology of our terroirs, the energies of the rocks, the use of the virtues of wild plants combined with the lunar cycles, accompany us in the accomplishment of our approach towards an organic viticulture respectful of its environment.

A grape variety adapted to each terroir

Some of our vines have been planted for several decades; we accompany them, pruning each vine differently according to its vigor and sap flow.

Our vines are planted at a high density: 5,000 to 6,000 vines / hectare, thus forcing each vine to search deep into the quintessence of the terroir and naturally limiting its grape production. When replanting, we aim at choosing the grape variety that will best express the terroirs.

Marc of Pinot-Noir

To vinify is to respect

We consider that wine is first and foremost made in the vineyard. As a result, the vinification will essentially consist in preserving the original purity of the fruit that reflects our terroirs.

Harvesting grapes at full maturity. We give time to time, whether in a slow and delicate pressing or in a long fermentation.

Manual harvesting
Grape juice flowing from the press

The wines are then aged on fine lees in vats, keeping the fruit’s finesse and elegance.

The Only exceptions are Clos Rebberg and Pinot Noir Mateo, aged between 12 and 18 months in barrels.